Wednesday, September 27, 2023

Apple Caramel Dip

In the fall when apples are at their best this dip makes an appearance.  It's easy and can be made ahead.  It's good cold or at room temperature.  Bring to any fall gathering, cut up a bunch of apples and dip away!

This is my favorite caramel sauce!

You can use toffee bits with or without chocolate.

Apple Caramel Dip

1 pkg (8oz) cream cheese, softened
cup brown sugar1/2 cup caramel sauce (I used Mrs. Richardson's Caramel)
1/4 cup chopped walnuts, pecans or peanuts (optional)
1/2 cup Heath English Toffee Bits  
apples, sliced

1. Beat the softened 
cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.  Can be made a day ahead, refrigerate until ready to serve.


Tuesday, September 5, 2023

Strawberry Popsicles

                          STRAWBERRY POPSICLES (small batch)

YIELD: 5-6 POPSICLES depending of popsicle mold size

My daughter, granddaughter and I went strawberry picking this last June.  My granddaughter enjoyed eating them more than she did picking.  There really is nothing better than a fresh picked strawberry but you can only eat so many before you end up freezing the rest.  Which isn't a bad thing because I use the frozen berries to make a compote to go over yogurt, add them to smoothies and to make these delicious strawberry Popsicles.  I make then often as my Granddaughter LOVES them.  I've run out of the fresh frozen berries so now just use the bagged frozen strawberries from the grocery store and they're still delicious.  Summer is winding down so the popsicle molds will soon get put away until next summer when we'll pick even more strawberries!  

Recipe courtesy of Homemade in the Kitchen


  • 2 cups (8 ounces) ripe strawberries or frozen strawberries (thaw first)
  • 1/4 cup sugar
  • 1/4 cup  water
  • 2 tablespoons lemon juice


  • Add strawberries, sugar, water, and lemon juice to a blender. Blend until smooth.
  • Transfer the mixture to popsicle molds. Freeze until firm. (use paper cups with popsicle sticks if you don't have popsicle mods)

*Best made with freshly picked strawberries in season but are still delicious with ripe or frozen strawberries.

*Don’t reduce the sugar, in addition to sweetening the pops, sugar lowers the freezing point and reduces ice crystals, ensuring you have a popsicle “soft” enough to bite into without breaking your teeth on an ice cube.

*To loosen popsicles, run mold under lukewarm water for a minute or so. Be careful you don’t get water inside the mold!

After a minute under running water, twist carefully and pull the popsicles out of their molds. 

Tuesday, June 6, 2023

I love FOOD Blogs!

Over time I have subscribed to SO many food blogs that my email is overflowing everyday.  I find myself just deleting them because I don't have time to read them all.  Today, I unsubscribe to all of them but keeping this list so that when I do have the time I'll read all about their delicious recipes, which I love to do...when I have time.  So here's the list if you'd like to check out some of my favorite blogs.  Enjoy!


Thursday, March 16, 2023

Shrimp and Avocado Salad

A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche.  Now we're back in cold Wisconsin but I'm craving ceviche.  I came across this recipe from the blog Skinny Tasteher photos make you want to make this asap ands I did!  Check it out here.  This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving.  The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil.  It's delicious!  I can see myself making this often in the summer for a light lunch or an appetizer.  

 YIELD: 4 servings


  • 1/4 cup chopped red onion
  • 2 limes (juice of)
  • 1 tsp olive oil
  • 1/4 tsp kosher salt (black pepper to taste)
  • 1 lb cooked shrimp (peeled shrimp, diced)
  • 1 medium tomato (diced)
  • 1 medium hass avocado (diced)
  • 1 small jalapeño (seeds removed, diced fine)
  • 1 tbsp chopped cilantro


  • In a small bowl combine red onion, jalapeño, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado and tomato.
  • Combine all the ingredients together, add cilantro and gently toss. 

*I like to serve with tortilla chips but if you'd like it more for a salad chopped ingredient larger.
*Easily double or tripled if serving a crowd.


Thursday, September 15, 2022

BLT with Avocado on an English Muffin

It's tomato season and today I picked some beauties at my local community garden so that means BLT's are on the menu.  I like to use toasted English muffins instead of bread because the tomato slice fits perfectly.  I add a layer of mayo on one slice and a layer mashed avocado with a little lemon juice, salt and pepper one the other.  Add the crispy bacon, lettuce and tomato and you have my version of a perfect BLT.

Wednesday, June 8, 2022

Pan-Seared Strip Steak or Ribeye

I have told so many people about this recipe because it's my new favorite way to make a strip or ribeye steak.  This genius recipe comes from America's Test Kitchen.  This method blew my mind!  No more guessing if I undercooked or overcooked the steak, with this method the steaks cook to a perfect medium rare.  This method is different because you start the steak in a cold nonstick skillet with no oil.  You do need a thick (1 1/2 inch) well marbled steak so that the fat helps to achieve a good sear on the outside without overcooking the interior.  Also you'll need a meat thermometer.  See instructions below but you simply flip every two minutes until temperature reads 125 degrees, then let rest 5 minutes and slice.  Tender, juicy and delicious!

1.  Sprinkle each steak (well marbled boneless strip or ribeye steak 1 1/2 inch thick) with kosher salt and put in fridge for at least 1 hour or up to 24 hours before cooking.

2. When ready to cook remove from fridge and pat them dry with paper towels.  Sprinkle with freshly ground black pepper. You don't need any extra salt.

3.  Place steaks 1 inch apart in cold nonstick skillet.  Place skillet over high heat and cook steaks for 2 minutes.  Flip steaks and cook on second side for 2 minutes.  (at this point neither side of steaks will be browned)

4.  Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until meat register 125 degrees for medium rare. (Tip - steaks should be sizzling gently, if not, increase heat slightly and reduce heat if skillet starts to smoke.)

5.  Transfer steaks to carving board and rest for 5 minutes (VERY IMPORTANT!*see note).  Slice steaks, season steaks with salt to taste if needed. Enjoy!!

*The reason it needs to rest is because the juices need time to redistribute.  Otherwise it will just flow away, leaving you with a dry piece of meat.